Description

These Biscoff Butter Cookies are soft, chewy, and packed with the delicious caramelized flavor of Lotus Biscoff spread. Enhanced with semisweet chocolate chips, they offer the perfect balance of sweetness and texture. Easy to make and ideal for any occasion, these cookies are lightly underbaked for a soft center and can be customized with extra Biscoff or crushed cookies for added crunch.

Ingredients

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Dry Ingredients

1 1/2 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt

Wet Ingredients

1/2 cup butter, softened (regular or dairy free)
1/2 cup Lotus Biscoff Spread (or Speculoos brand, or other Cookie Butter Spread)
1/2 cup granulated sugar
1/4 cup light brown sugar
1 egg
1 1/2 teaspoon vanilla extract

Add-ins

1/3 cup semisweet chocolate, chopped (or chocolate chips) (regular or dairy free)

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Instructions

Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later.
Cream butter and Biscoff spread: Using a standing mixer fitted with the paddle attachment or a handheld mixer, beat the softened butter and Biscoff spread together until smooth and well combined.
Add sugars: Add the granulated sugar and light brown sugar to the butter and Biscoff mixture. Beat on medium speed until the mixture is light and fluffy, approximately 1 to 2 minutes.
Incorporate egg and vanilla: Add the egg and vanilla extract to the wet mixture and mix on low speed until fully combined.
Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients. Mix just until combined, being careful not to overmix to keep your cookies tender.
Fold in chocolate: Gently fold the chopped semisweet chocolate or chocolate chips into the dough using a spatula.
Shape the dough: Use a cookie scoop or your hands to form dough balls about 1.5 tablespoons in size. Place them on the prepared baking sheets, spacing them about 3 to 4 inches apart to allow for spreading. Optionally, add a few extra chocolate pieces on top of each dough ball for garnish.
Bake: Bake one sheet at a time for 8 to 10 minutes. The edges should be lightly golden brown, and the tops should appear slightly underbaked to keep the centers soft.
Cool the cookies: Allow the cookies to cool on the baking sheet for 5 to 10 minutes. Then transfer them to a wire rack to cool completely before serving or storing.

Notes

Use a kitchen scale to accurately weigh dry ingredients for best results. Metric measurements are available on the original recipe source.
Optional: For intensified Biscoff flavor, freeze extra Biscoff spread scoops for 10 minutes and fold into the dough just before baking.
For added texture, sprinkle crushed or chopped Lotus Biscoff cookies on top of the dough before baking.
Measure flour properly by fluffing it with a fork, spooning into a cup, and leveling with a knife to avoid dense cookies.
Store baked cookies at room temperature in an airtight container for up to 5 days.
Freeze baked cookies in a ziploc bag for 2-3 months; thaw at room temperature before serving.
Freeze cookie dough balls on a lined tray until solid, then transfer to a ziploc bag and freeze up to 2 months. Thaw to room temperature before baking.

Nutrition

Serving Size: 1 cookie
Calories: 150 kcal
Sugar: 10 g
Sodium: 130 mg
Fat: 8 g
Saturated Fat: 4.5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 30 mg